Imagine dunking a crisp, chocolatey biscotti into your morning coffee and experiencing a moment of pure culinary bliss! These Chocolate Chip Cookie Biscotti aren't just another cookie – they're a delectable journey that bridges traditional Italian baking with irresistible American chocolate chip cookie charm. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to transform your baking game and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips gently using a spatula, distributing them evenly throughout the dough.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet. Leave space between the logs as they will spread during baking.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices. Place the slices cut-side down back on the baking sheet.
- Return to the oven and bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and golden on both sides.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to 2 weeks. Enjoy with coffee, tea, or as a standalone treat.
Tips
- Use room temperature eggs and butter for smoother mixing and better dough consistency.
- Don't overmix the dough – this can lead to tough biscotti.
- For extra crispness, ensure you do the second baking (after slicing) thoroughly.
- Use high-quality chocolate chips for the best flavor.
- Cool biscotti completely before storing to maintain their signature crunch.
- For variations, try adding nuts like almonds or experimenting with different chocolate types.
- Store in an airtight container to preserve freshness and texture.
- For gifting, wrap in cellophane with a beautiful ribbon for a homemade touch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
